Homemade Chili Powder
2 Dried ancho chilies2 Dried pasilla or mulato chilies
4 Dried chipotle chilies
2 ts Cumin seeds
2 ts Dried oregano
1/2 ts Ground cinnamon
Preheat oven to 300°F. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted.
Break the chilies open and shake out the seeds. For a hotter chili powder, leave the seeds in. Combine the chili pieces, cumin seeds, and other spices and grind to a fine powder in a spice mill. Store in an airtight container. Yield: 1 cup.
Note: This powder isn't particularly hot, but it's loaded with flavor.
Source: High-Flavor, Low-Fat Cooking by Steven Raichlen pg 164.
